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Teriyaki-cured salmon, winter slaw and horseradish crispbreads

  • Canapé
  • medium
  • Makes 50 canapés
  • 60 minutes, plus 24 hours to cure

PT1H

PT24H

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Ingredients

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Teriyaki-cured salmon

Winter slaw

To serve

  • 50 Peter's Yard charcoal and rye crispbreads
  • 200g of horseradish cream, passed through a sieve to make smooth
  • 1 tsp sesame seeds, mixed with 1 tsp black sesame seeds
  • coriander leaves, finely chopped
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Method

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1
Cure the salmon 24 hours before intending to serve. Make the cure by toasting the coriander seeds and peppercorns in a dry pan until fragrant. Add to a food processor with the salt, sugar, treacle, ginger, mirin and lime zest and blend to a coarse paste
2
Pin-bone the salmon and remove the skin. Place in a non-metallic container and cover with the cure mix on both sides. Cover and leave to cure in the fridge for 24 hours, turning several times to ensure an even cure
  • 1 side of salmon
3
Once ready, wash off the cure in cold water and pat dry. Dice into 1cm cubes, mix with the teriyaki sauce and set aside
  • 300g of teriyaki sauce
4
To make the slaw, lightly salt the grated and shredded vegetables and place in a colander. Set aside for 30 minutes
5
Squeeze the slaw vegetables of excess water, then pat dry with kitchen roll. Bind with the sour cream and season with salt and pepper
6
Now you're ready to assemble. Add a spoonful of salmon to each crispbread, followed by a spoonful of slaw. Top with dots of the horseradish cream and sprinkle with sesame seeds and coriander
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Teriyaki-cured salmon, winter slaw and horseradish crispbreads

 
 

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